Veggies and curry are a flavorful, healthy match that's easy to make — and just as easy to enjoy!
Make quick work of this recipe by preparing all the vegetables a day in advance and storing them in individual zipper bags or containers. We make suggestions here but you can use any combination of vegetables you like; be sure to consider the cooking time of each item and add it to the pan in order: start with the densest root vegetables, then add the softer, quicker-cooking items like peas or corn at the end.
This dish is best when served immediately. If you hold it too long or reheat, the vegetables will lose their vibrant color and tender-crisp texture.
Heat the oil in a large, heavy pot over medium-high heat. Add the onion and sauté, stirring frequently, until the onion softens, about 5 minutes.
Add the ginger, garlic, curry, cumin and pepper flakes. Reduce the heat to medium and cook, stirring frequently, for 5 minutes.
Add the tomatoes and raise the heat to medium-high. Cook, stirring frequently, for 10 minutes to develop the spice flavors.
Add the evaporated milk and 1/2 cup of water to the pot and bring the mixture to a simmer. Add the potatoes, reduce the heat to medium, cover and cook for 10 minutes, stirring occasionally. The curry should simmer, not boil.
Add the carrots and cook, covered, for 5 minutes.
Add the cauliflower and cook, covered, for 8 minutes.
Add the broccoli, beans and zucchini. Cook, uncovered, until the vegetables are crisp-tender, 5 to 10 minutes.
Add the tofu and heat through, 2 to 3 minutes. Season to taste with salt and pepper.